Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container.

Rub this spice blend on beef, pork, or chicken 2 hours prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, and bass; rub it on both sides of the fish about an hour before grilling.

In both cases, the rub can be left on the meat or fish while grilling to make a blackened seasoned crust.

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